Domanda del libro di testo
During chemical treatment of drinking water and wastewater, which of the following microbes is least likely to be inactivated or killed?
a. Algae
b. Viruses
c. Fungal spores
d. Bacteria
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11. Controlling Microbial Growth
Physical Methods to Control Microbial Growth
Scelta multipla
Pasteurization is what type of microbial control method?
A
A physical, dry heat control method.
B
A chemical, heat control method.
C
A physical, moist heat control method.
Guida verificata passo dopo passo1
Understand the concept of pasteurization: Pasteurization is a process that uses heat to kill or inactivate pathogens and spoilage organisms in food and beverages, such as milk, without affecting the taste or quality significantly.
Identify the type of heat used in pasteurization: Pasteurization typically involves the use of moist heat, which is more effective at penetrating and killing microorganisms compared to dry heat.
Differentiate between physical and chemical control methods: Physical control methods involve physical processes like heat, filtration, or radiation, while chemical control methods involve the use of chemical agents to kill or inhibit microorganisms.
Classify pasteurization as a physical control method: Since pasteurization uses heat, a physical process, to control microbial growth, it is classified as a physical control method.
Conclude that pasteurization is a physical, moist heat control method: Based on the use of moist heat and its classification as a physical process, pasteurization is correctly identified as a physical, moist heat control method.
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